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Tuna fish sandwiches are one of my all time favorites. I love making tuna fish sandwiches for myself, and for sharing with my family and friends. There are two types of tuna that can be used for creating memorable sandwiches. The options for the tuna fish sandwiches start with choosing either tuna steaks, or canned tuna.

For tuna fish sandwiches that are sure to get you some rave reviews, then try these recipes. Experiment with your own ideas for variations, and you won't have long to wait for the compliments to come rolling in.

*Tuna Fish Sandwiches:

Servings: 4. The size of the tuna steak will dictate the serving sizes, generally 1 tuna filet will make 2 sandwiches

2 fresh/frozen Tuna Filets
1/2 Cup Olive Oil (reserve 1/4 cup for saute pan)
1/4 Cup Soy Sauce
1/4 Tablespoon Sesame Oil
1/2 Teaspoon Hoisin Sauce
Lemon Juice from 1 Lemon
White Pepper
4 Scallions - Diced (include crisp green stem)

*Options:

Red-Bermuda Onions - Thinly Sliced
Lettuce-Romaine-Iceberg
T omato Slices
Wasabi
Avocado

Rinse, pat dry and place tuna steaks into a glass dish (Pyrex)

Mix all ingredients (except for the scallions) and whisk together gently in a
non-reactive bowl

Pour mixture over tuna steaks and cover and place in refrigerator for 1-2 hours. If you don't have time to marinade the tuna, just let it soak in the mixture and turn a few times to absorb as much as possible

In a heavy skillet, pour the 1/4 cup of olive oil. Heat oil on medium high, don't heat to smoking level.

Place tuna steaks into the hot pan with the oil and sear for about one minute per side. If you prefer your tuna cooked more thoroughly, be sure to turn frequently and be careful not to overcook tuna, as it can easily become very dry.

Place tuna steaks on your choice of bun, roll, or bread. Garnish with any of he optional choices above, and add a dab of freshly grated ginger.

Recipe - Tuna Fish Sandwiches

2 cans tuna fish (4 servings)
1/2 lemon
Salt and pepper to taste
1 teaspoon chopped, or dried dillweed
4 tablespoons diced onion (Vidalia, any sweet onion, is preferred)
2 finely chopped hard boiled eggs
2 diced stalks of celery
3 tablespoons sweet pickle relish
4 tablespoons of mayonnaise

Thoroughly drain the oil or water out of the tuna
Place tuna in a small bowl and flake with a fork
Squeeze lemon juice onto the tuna and blend
Add salt and pepper to taste
Add dillweed
Add chopped hard boiled eggs
Add diced celery
Add relish and mayonnaise
Mix ingredients thoroughly

Note: The tuna fish tastes even better if you have the time to let it refrigerate overnight

Assemble

Tuna

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